Cut a slice ¼ inch thick off the
top of each tomato and discard the tops. Scoop out the seeds of each tomato,
sprinkle the insides with salt and invert onto a baking sheet lined with paper
towels. Set aside for 30 minutes to drain.

Mix together the crab, lemon
juice, and chopped tarragon. Stir in enough mayonnaise to bind the mixture.
Season with Tabasco,salt and pepper. Cover and chill thoroughly.

Fill each tomato with a heaping
teaspoon of crab mixture. Garnish with a tarragon leaf.

Add lemon slices and lavender to pitcher; pour water over both and
refrigerate for two hours. Sever over ice and garnish with a sprig of lavender.

ORANGE-MINT WATER

4 oranges sliced

1
1/2 cups firmly packed fresh mint

6-8 cups water

Place the orange slices in a large pitcher. Rub the mint leaves
between the palms of your hands to bruise the leaves slightly. Add to the
pitcher with the oranges and pour in the water. Cover and chill 1-8 hours.

Put lettuce and tomatoes in pita
pocket, stuff full with chicken salad.

Pita Bread

1 1/8 cups warm water

3 cups all
purpose flour

1 TBS oil

½ tsp. salt

1 ½ tsp. sugar

1 ½ tsp. yeast

Mix above
ingredients in a bread maker on dough setting. When finished rising, roll out
into a 12 inch long tube. Cut into 6 – 8 pieces. Roll out into circles. Let
finished rolled dough sit on a floured surface with a towel on top for 30
minutes, to rise.

Bake at 500.
Cook 2 or 3 pitas at a time, on a cooling rack directly on the oven racks. Bake
for 4 to 5 minutes, or until tops start to golden. Remove from oven, place in
brown paper sack to cool, then put directly in plastic for storage.